Chefs Brian McBride, Sebastien Archambault, Brad Deboy, Franck Loquet
Chefs Brian McBride, Sebastien Archambault, Brad Deboy, Franck Loquet
Chef Brian McBride, Barbara Lancaster, Lanny Lancaster, Chef Sebastien Archambault
Michael Besche, Karen Taylor
Kevin Mulvaney, Chef Sebastien Archambault, Pablo Molinari, Bryan Tramont
Amuse bouche: Plantain chip with sea urchin, lobster, and caviar
12-Hour Roasted Suckling Pig with baby vegetables and pork jus
The closing desserts: BDT Apple Pie, Vanilla Ice Cream, and Peach Melba Popsicles
June 29, 2016 | Parties
THE PARTY Blue Duck Tavern rang in its 10th anniversary with a bang! To mark the special occasion, the casually-chic neighborhood tavern invited food enthusiasts to a special Chef’s Table dinner highlighting the very best dishes from the past decade prepared by the past and present culinary leaders of the restaurant. Guests enjoyed an elegant cocktail reception followed by a four-course, family-styled dinner complete with impeccable wine pairings. Favorites included crispy skin salmon with sorreal cream, cucumber, and smoked trout roe which was paired with Penner-Ash Pinot Noir and whole roasted duck paired with Diamond Creek Cabernet Sauvignon.
THE PEOPLE Top Chefs! Past Executive Chefs Brian McBride and Sebastien Archambault, and current Executive Chef Franck Loquet, along with present Chef de Cuisine Brady Deboy, were responsible for creating the once-in-a-lifetime meal full of history.
BEST IN SHOW Dessert please! Last but not least, guests indulged with Blue Duck Tavern’s own apple pie, vanilla ice cream, and Peach Melba popsicles. Sounds like a delicious trip down memory lane!
Photography by Daniel Schwartz
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